Godenya has always delivered beautifully dishes paired with interesting sake, and these days the cuisine has been getting better and better. On this particular evening the dishes seemed particularly succulent and delicious.
Full account of dinner can be found here:
https://www.diarygrowingboy.com/2023/08/the-fishy-farewell.html
Kegani, ishikage-clam, peach, green-yuzu (毛蟹 いしかげ貝 桃 青柚)
Kegani, ishikage-clam, peach, green-yuzu (毛蟹 いしかげ貝 桃 青柚)
Uni, konbu, congee, lime leaf (雲丹 昆布 粥 ライムリーフ)
Ayu, zucchini, myoga ginger, water pepper, seaweed (鮎 ズッキーニ 茗荷 蓼 青海苔)
Ayu, zucchini, myoga ginger, water pepper, seaweed (鮎 ズッキーニ 茗荷 蓼 青海苔)
Nodokuro, Kamo-eggplant, girolle mushroom, rice (喉黒 賀茂茄子 ジロール 米)
Somen noodles, hamaguri-clam (煮麺 蛤)
